Jerry Cooks...Shrimp
A flavorful shrimp and vegetable dish served over fragrant rice, featuring garlic, herbs, and spices that create a vibrant, satisfying meal perfect for seafood lovers.
Ingredients
Instructions
- In a skillet, sauté garlic, onion, and celery in oil.
- Add sliced butter and the spices (tarragon, ground pepper, scant salt, mustard seed, parsley, dill seed).
- Turn to low; add the green bell pepper and cover.
- In a small saucepan, combine the rice and water.
- Bring the rice mixture to a boil; stir, then turn to low and cover. Cook for 12 to 13 minutes without lifting the lid.
- Two minutes before the rice is done, uncover the skillet; move the vegetables to one side and fry the shrimp about 2 minutes on each side.
- When the rice is done, uncover and stir with a fork, then recover and let sit for a minute.
- Add the tomato to the rice.
- Serve the rice in the middle of a large plate, spread into a ring; scoop the vegetables into the ring and top with the shrimp.
Tips & Substitutions
For enhanced flavor, consider marinating the shrimp in olive oil, garlic, and a touch of lemon juice for 30 minutes before cooking. If you don't have tarragon, dill can be a great substitute. You can also use frozen shrimp; just ensure they are thawed and patted dry before frying. Adjust the spice levels to suit your taste.
Serving Suggestions
Serve this dish alongside a fresh green salad or crusty bread for a complete meal. A light white wine pairs beautifully with the shrimp, enhancing the flavors. For a delightful dessert, consider finishing your meal with a light Strawberry Fool to cleanse the palate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp and vegetables in a skillet over low heat, adding a splash of water or broth to prevent sticking. The rice can be reheated in the microwave, covered with a damp paper towel to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Jerry Cooks...Shrimp contains roughly 334 calories, with 2g protein, 10g carbohydrates, and 33g fat. It is an excellent source of vitamin C (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw them completely and pat them dry before cooking to achieve the best texture. This helps them sear properly without steaming.
What can I substitute for olive oil?
If you don't have olive oil, you can use vegetable oil or canola oil as a substitute. These oils have a neutral flavor and will work well for sautéing the vegetables.
How do I know when the shrimp are cooked?
Shrimp are cooked when they turn pink and opaque, usually taking about 2 minutes per side. Be careful not to overcook them, as they can become rubbery.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).